Cranberry Compote
From The "Queen" cookery books: Pickles and Preserves, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2164Calories
4 gProtein
561 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2164 kcal
Protein4.2 g
Carbohydrates561 g
Fiber33 g
Sugars491 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium23 mg
Potassium735 mg
Calcium77 mg
Iron2.3 mg
Magnesium56 mg
Phosphorus100 mg
Zinc0.9 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A27 mcg
Vitamin E12 mg
Vitamin K45 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline50 mg
Caffeine0 mg
Water792 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.
Cranberry Compote. — Lay some nice, unbruised cranberries into fresh water, then turn them out on a hair sieve, and allow all the liquid to drain off them. Now put the cranberries into a preserving pan with caster sugar, allowing lib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.